A must for saozi noodles

A must for saozi noodles

Introduction:

"As a Shandong native who was born and grew up in Shaanxi Province, saozi noodles are my favorite. The sour smell of vinegar and the forthrightness of spicy make me never forget. Although I am wandering outside, I still like saozi noodles. I have no choice but to do DIY by myself. There must be a gap with the authentic Qishan saozi noodles. What I make is pure meat saozi. It's suitable for noodles and stir fry! "

Production steps:

Step 1: choose pork, about 3 jin, after the saozi is a general 750ml Le button lunch box, about a lunch box. It was supposed to be diced meat, which would be very good, but the thought that the diced meat was not enjoyable enough, so I chose to cut it into pieces.

Step 2: cold pot without oil, directly put the meat in and stir fry.

Step 3: stir fry a few times, then add shredded ginger to stir fry.

Step 4: stir fry until the meat turns white, and gradually pour out water and oil.

Step 5: add cold water to cover the sliced meat, then cover the pot and simmer slowly over low heat. It's a bit like stewing.

Step 6: the waiting time is about 400ml. In fact, there are many opinions about the choice of vinegar. I still suggest to choose the vinegar of Shaanxi king. The Laba vinegar I chose was brewed by my family last year, so I took it out this year. In fact, you can also choose Shanxi vinegar. After pouring vinegar, open the lid of the pot to let the sour taste of vinegar come out.

Step 7: wait until the vinegar smell is almost gone, the water in the pot is almost evaporated, and the rest is basically oil. At this time, add chili powder and salt.

Step 8: after adding chili powder, stir fry the meat slices, let the chili powder be fully penetrated by the oil, so as to get out the flavor and spicy flavor of chili.

Step 9: the final step is to collect the juice. After adding chili powder, saozi is full of red chili oil. Well, it's finally done. The red oil is long and the meat is shiny.

Step 10: the last step is to load the basin. At this moment, you must not be in a hurry. You must wait for the pot to cool before loading the basin, otherwise it will be hot. Well, hot saozi, coupled with 3 Liang leek leaves, dotted with a few vegetables, cool!!!!

Materials required:

Pork: 3 jin

Shredded ginger: right amount

Pepper powder: right amount

Chili powder: appropriate amount

Laba vinegar: right amount

Note: the choice of vinegar: no Shaanxi vinegar, you can choose Shanxi vinegar, Zhenjiang vinegar is not recommended. The sour taste and aroma of Shaanxi vinegar are integrated, and the aroma is more intense than that of Shanxi vinegar. Zhenjiang vinegar once tried, put a bottle into it, but it didn't taste like vinegar at all. I don't know whether I chose the wrong brand or Zhenjiang vinegar was just like this. Choice of chili powder: chili powder is called hot pepper noodles in Western Shaanxi. It's made of crushed dried pepper. Some fine spicy noodles will be filtered by a sieve frame. Only the most delicate part will be selected. If there is this part of spicy noodles, it's the best. If not, buy ready-made dried peppers at the market and smash them at home, or smash them with a cooking machine. When choosing chili powder in vegetable market, remember to twist it with your hand. If there is pigment, you will have obvious feeling basically.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: hot and sour